Grilled Zucchini and Feta Salad

Tested Till Perfect

The hot days of summer call for lighter eating, and this zesty combination makes a delicious starter or side salad.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 240
pro 4 g
total fat 21 g
sat. fat 5 g
carb 10 g
fibre 4 g
chol 14 mg
sodium 477 mg
% RDI: -
calcium 12%
iron 15%
vit A 14%
vit C 57%
folate 30%
    4 zucchini (about 1-1/2 lb/750 g)
    6 green onions, trimmed
    1/3 cup (75 mL) extra-virgin olive oil
    1/2 tsp (2 mL) each salt and pepper
    1 tsp (5 mL) grated lemon rind
    2 tbsp (25 mL) lemon juice
    1 cup (250 mL) minced fresh parsley
    1/2 cup (125 mL) crumbled feta cheese

Preparation:

Halve zucchini crosswise; cut each piece lengthwise into scant 1/2-inch (1 cm) thick slices. In large bowl, toss zucchini, green onions, 2 tbsp (25 mL) of the oil and 1/4 tsp (1 mL) each of the salt and pepper.

In another large bowl, whisk together lemon rind and juice and remaining oil, salt and pepper; set aside.

Place zucchini on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, 5 minutes. Add to dressing. Place green onions on grill; close lid and grill, turning once, until tender, 4 minutes. Let cool slightly. Slice green onions thinly; add to dressing along with parsley. Toss to coat. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Sprinkle salad with feta cheese.

Additional Information

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Source

Canadian Living Magazine: June 2005





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